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This recipe comes from Nicole Plue, Pastry Chef at the former Julia's Kitchen-named in honor of Julia Child-at COPIA: The American Center for Wine, Food & the Arts in Napa, California. Nicole likes to cook from the garden with fresh, seasonal ingredients. Here, the flavors of lavender and lemon are set against the backdrop of Collection Etienne 31% Cacao White Chocolate.

Yield: About 2 quarts


10 ounces [283g] Collection Etienne 31% Cacao White Chocolate wafers

4 1/2 cups [1062g] heavy cream

3 cups [705g] milk

2 tablespoons fresh or 2 teaspoons dried lavender flowers

Zest of one fresh lemon, removed with a peeler

6 egg yolks

1 cup [200g] granulated sugar


Place the white chocolate in a large mixing bowl and set aside.

In a medium saucepan, combine cream, milk, lavender and lemon zest. Heat over medium flame until it begins to boil.

While the cream mixture is heating, combine yolks and granulated sugar, whisking to combine.

When the cream boils, gradually pour one third of the liquid onto the yolks, whisking to combine. Pour the egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring slowly and continuously until thickened just enough to coat a spoon.

Remove the custard from the heat and pour over the white chocolate.

Slowly whisk together until the white chocolate melts and the ingredients are thoroughly combined. Strain the custard through a fine sieve and cool in an ice bath.

Process in an ice cream machine, then store in freezer until ready to enjoy. Bon appetit!